ES2657665B1 - HEALTH PRODUCTS WITH INACTIVATED PROBIOTICS AND USE OF SUCH PRODUCTS - Google Patents
HEALTH PRODUCTS WITH INACTIVATED PROBIOTICS AND USE OF SUCH PRODUCTS Download PDFInfo
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- ES2657665B1 ES2657665B1 ES201631156A ES201631156A ES2657665B1 ES 2657665 B1 ES2657665 B1 ES 2657665B1 ES 201631156 A ES201631156 A ES 201631156A ES 201631156 A ES201631156 A ES 201631156A ES 2657665 B1 ES2657665 B1 ES 2657665B1
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- 239000006041 probiotic Substances 0.000 title claims abstract description 59
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 59
- 230000036541 health Effects 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- 241000894006 Bacteria Species 0.000 claims abstract description 14
- 230000000529 probiotic effect Effects 0.000 claims abstract description 14
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 239000002537 cosmetic Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 8
- 230000004083 survival effect Effects 0.000 claims abstract description 8
- 235000005911 diet Nutrition 0.000 claims abstract description 7
- 230000000378 dietary effect Effects 0.000 claims abstract description 7
- 239000002417 nutraceutical Substances 0.000 claims abstract description 7
- 235000021436 nutraceutical agent Nutrition 0.000 claims abstract description 7
- 238000003860 storage Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 230000002779 inactivation Effects 0.000 claims abstract description 4
- 238000010348 incorporation Methods 0.000 claims description 4
- 230000009286 beneficial effect Effects 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 3
- 241000304405 Sedum burrito Species 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007407 health benefit Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 108010062877 Bacteriocins Proteins 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000007903 gelatin capsule Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 230000002650 habitual effect Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011368 organic material Substances 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/99—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from microorganisms other than algae or fungi, e.g. protozoa or bacteria
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K2035/11—Medicinal preparations comprising living procariotic cells
- A61K2035/115—Probiotics
Abstract
Productos para la salud con probióticos inactivados y uso de dichos productos.#Productos para la salud no reúnen las condiciones para que los probióticos habituales se conserven ya que cuentan con un grado de humedad superior al 5% y/o una temperatura superior a 5°C en cualquier de los procesos de producción, almacenamiento y conservación y a los que se ha incorporados probióticos inactivados. La inactivación de los probióticos se consigue mediante el sometimiento de las cepas probióticas a altas temperaturas (rango 50°C-140°C) durante una fracción de tiempo comprendida entre 30 seg hasta 90 minutos en función del tiempo de la exposición de las bacterias a temperatura, en varias sesiones consecutivas y con enfriamiento posterior hasta la temperatura óptima de supervivencia de las bacterias. El empleo de probióticos inactivos permite incorporar en formas para la salud de diferentes sectores, tales como: nutracéutico, dietético, farmacéutico, cosmético y el propio alimentario, probióticos sin necesidad de tener control estricto sobre la temperatura y humedad.Health products with inactivated probiotics and use of these products # Health products do not meet the conditions so that the usual probiotics are conserved since they have a humidity level higher than 5% and / or a temperature higher than 5 ° C in any of the production, storage and conservation processes and to which inactivated probiotics have been incorporated. Inactivation of probiotics is achieved by submitting the probiotic strains at high temperatures (range 50 ° C-140 ° C) for a fraction of time between 30 sec to 90 minutes depending on the time of exposure of the bacteria to temperature, in several consecutive sessions and with subsequent cooling to the optimal temperature of survival of the bacteria. The use of inactive probiotics allows incorporating in health forms of different sectors, such as: nutraceutical, dietetic, pharmaceutical, cosmetic and food itself, probiotics without having to have strict control over temperature and humidity.
Description
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DESCRIPCIONDESCRIPTION
PRODUCTOS PARA LA SALUD CON PROBIOTICOS INACTIVADOS Y USO DE DICHOS PRODUCTOSHEALTH PRODUCTS WITH INACTIVATED PROBIOTICS AND USE OF SUCH PRODUCTS
OBJETO DE LA INVENCIONOBJECT OF THE INVENTION
Es objeto de la presente invention, tal y como el titulo establece una serie de productos para la salud que contienen probioticos inactivados, siendo tambien objeto de la invencion el uso de los productos con probioticos inactivados.It is the object of the present invention, just as the title establishes a series of health products containing inactivated probiotics, the object of the invention also being the use of products with inactivated probiotics.
Caracteriza a la presente invencion el hecho de conseguir disponer probioticos en soportes o productos salud que cuentan con una humedad o temperatura, bien por si mismos bien por el proceso de fabrication o almacenamiento, a la cual los probioticos habituales que son probioticos sin tratar no se mantendrian vivos.The present invention characterizes the fact of getting probiotics in supports or health products that have a humidity or temperature, either by themselves or by the manufacturing process or storage, to which the usual probiotics that are untreated probiotics are not they would keep alive.
Por lo tanto, la presente invencion se circunscribe dentro del ambito de los probioticos y los productos o soporte para la salud en los que se disponen.Therefore, the present invention is circumscribed within the scope of the probiotics and the products or support for health in which they are disposed.
ANTECEDENTES DE LA INVENCIONBACKGROUND OF THE INVENTION
Los probioticos son bacterias vivas con actividad beneficiosa para el organismo humano y/o animal. Hasta ahora la administration de probioticos en formas farmaceuticas tradicionales, implica un control sobre la temperatura y la humedad, previa, durante y tras la production de los productos, ya que los probioticos a ser bacterias vivas son sensibles a condiciones ambientales que generalmente son altas temperaturas y/o altas humedades. Si durante el proceso de almacenamiento, produccion y conservacion no se mantienen las condiciones adecuadas de temperatura y humedad (temperatura maxima de 5°C y una humedad inferior al 5% en el producto) el probiotico puede morir y por tanto perder la eficacia y el interes beneficioso para el organismo humano o animal.Probiotics are live bacteria with beneficial activity for the human and / or animal organism. Until now the administration of probiotics in traditional pharmaceutical forms implies a control over the temperature and humidity, prior, during and after the production of the products, since the probiotics to be live bacteria are sensitive to environmental conditions that are generally high temperatures and / or high humidity. If the proper conditions of temperature and humidity (maximum temperature of 5 ° C and humidity of less than 5% in the product) are not maintained during the storage, production and preservation process, the probiotic can die and therefore lose efficiency and beneficial interest for the human or animal organism.
Los probioticos normales, estan definidos por la Organization Mundial de la Salud como microorganismos vivos que cuando se consumen en cantidades adecuadas como parte de un alimento, confieren al huesped un beneficio para la salud. Como dicha definition recoge, es necesario que la bacteria este viva para ejercer su actividad. Las bacterias probioticas son sensibles a las altas temperaturas y humedades. No deben someterse a temperaturasThe normal probiotics are defined by the World Health Organization as live microorganisms that, when consumed in adequate quantities as part of a food, give the guest a health benefit. As this definition says, it is necessary that the bacteria is alive to exercise its activity. Probiotic bacteria are sensitive to high temperatures and humidity. They should not be subjected to temperatures
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superiores a 5°C (recomendando su conservation por debajo de 0°C) y no deben contener una humedad superior al 5% para mantenerse vivas y/o ejercer su actividad beneficiosa. El mantenimiento de estas condiciones es altamente complicado para los sectores Nutraceuticos, Dietetico, Farmaceuticos, Cosmeticos y Alimentario, tanto a nivel de almacenamiento como de production. Los procesos empleados para fabricar formas farmaceuticas tradicionales, alimentos y gominolas habitualmente implica superar las condiciones optimas de supervivencia de los probioticos por lo que es muy sencillo generar su muerte y por tanto que el producto terminado no mantenga las actividad beneficiosa esperada.above 5 ° C (recommending their conservation below 0 ° C) and must not contain a humidity greater than 5% to stay alive and / or exercise their beneficial activity. The maintenance of these conditions is highly complicated for the Nutraceutical, Dietetic, Pharmaceutical, Cosmetic and Food sectors, both at the storage and production levels. The processes used to manufacture traditional pharmaceutical forms, foods and jellybeans usually means overcoming the optimal conditions of probiotic survival, so it is very easy to generate their death and therefore the finished product does not maintain the expected beneficial activities.
Dado que son numerosos los productos para la salud (Nutraceuticos, Dietetico, Farmaceuticos, Cosmeticos y Alimentario) que no reunen las condiciones de humedad y temperatura necesarias para disponer sobre ellos de probioticos que no mueran o pierdan la eficacia, es objeto de la presente invention encontrar la forma en la que los probioticos puedan ser incorporados en los productos para la salud sin que pierdan eficacia ni el poder beneficioso que ejercen sobre el organismo humano, desarrollando productos como los que a continuation se describen y que quedan recogidos en su esencialidad en la revindication primera.Since there are numerous products for health (Nutraceuticals, Dietetics, Pharmaceuticals, Cosmetics and Food) that do not meet the conditions of humidity and temperature necessary to dispose on them probiotics that do not die or lose effectiveness, is the object of the present invention find the way in which probiotics can be incorporated into health products without losing effectiveness or the beneficial power they exert on the human organism, developing products such as those described below that are included in their essentiality in the first revindication.
DESCRIPCION DE LA INVENCIONDESCRIPTION OF THE INVENTION
Es objeto de la presente invencion una serie de productos para la salud que no reuniendo las condiciones de temperatura maxima de 5°C y humedad inferior al 5%, en cualquier etapa de almacenamiento, produccion y conservacion permitan la incorporation de probioticos sin que mueran o pierdan la eficacia.The object of the present invention is a series of health products that do not meet the conditions of maximum temperature of 5 ° C and humidity of less than 5%, in any stage of storage, production and preservation allow the incorporation of probiotics without dying or lose effectiveness.
Dichos productos para la salud que presentaran una temperatura superior a 5°C y una humedad superior a 5% se caracterizan por que incorporan probioticos inactivados o "heat Killed”.Said health products that have a temperature above 5 ° C and a humidity of more than 5% are characterized by the incorporation of inactivated probiotics or "heat Killed".
Los probioticos inactivados o "heat killed” son probioticos tratados que no necesitan condiciones especiales o estrictas de conservacion, salvo las habituales en otros ingredientes beneficiosos para la salud humana y/o animal.The inactivated probiotics or "heat killed" are treated probiotics that do not need special or strict conservation conditions, except those usual in other ingredients beneficial for human and / or animal health.
La inactivation de los probioticos se consigue mediante el sometimiento de las cepas probioticas a altas temperaturas (rango 50°C-140°C) durante una fraction de tiempo comprendida entre 30 seg hasta 90 minutos en funcion del tiempo de la exposition de lasThe inactivation of the probiotics is achieved by submitting the probiotic strains at high temperatures (range 50 ° C-140 ° C) for a fraction of time between 30 seconds to 90 minutes depending on the exposure time
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bacterias a temperatura, en varias sesiones consecutivas y con enfriamiento posterior hasta la temperatura optima de supervivencia de las bacterias.bacteria at temperature, in several consecutive sessions and with subsequent cooling to the optimum temperature of survival of the bacteria.
Este proceso hace que las cepas probioticas mueran, pero que no sean destruidas completamente de manera que las bacteriocinas que contienen se mantienen activas y el material organico de la bacteria (membrana celular, citoplasta, ribisomas, etc) no queda destruido por lo que el organismo (sistema inmune) puede reconocerlos como partes de una bacteria probiotica.This process causes the probiotic strains to die, but they are not completely destroyed so that the bacteriocins they contain are kept active and the organic material of the bacteria (cell membrane, cytoplasm, ribisomes, etc.) is not destroyed, so the organism (immune system) can recognize them as parts of a probiotic bacteria.
Se ha comprobado que los probioticos inactivados son beneficiosos para la salud en igual medida que los probioticos normales. El mecanismo de accion por el cual estos probioticos inactivados son activos es similar a al mecanismo por el cual los probioticos normales actuanIt has been proven that inactivated probiotics are beneficial to health in the same way as normal probiotics. The mechanism of action by which these inactivated probiotics are active is similar to the mechanism by which normal probiotics act
Gracias a las caracteristicas de los probioticos inactivados frente a los probioticos tradicionales o vivos, se consigue incorporar en formas para la salud de diferentes sectores, tales como: Nutraceutico, Dietetico, Farmaceutico, Cosmetico y el propio Alimentario, probioticos sin necesidad de tener control estricto sobre la temperatura y humedad.Thanks to the characteristics of inactivated probiotics against traditional or living probiotics, it is possible to incorporate in health forms of different sectors, such as: Nutraceutical, Dietetic, Pharmaceutical, Cosmetic and Food itself, probiotic without the need of strict control about temperature and humidity.
La invention tiene su aplicacion en formas farmaceuticas liquidas, semisolidas y capsulas de gelatina blanda, asi como gominolas ya que estas formas farmaceuticas necesitan altas concentraciones de agua y/o aceite y/o altas temperaturas lo que hace incompatible la incorporacion de probioticos tradicionales.The invention has its application in liquid pharmaceutical forms, semisolids and soft gelatine capsules, as well as gummies since these pharmaceutical forms need high concentrations of water and / or oil and / or high temperatures which makes the incorporation of traditional probiotics incompatible.
La utilization de probioticos inactivos en estos sectores (Nutraceutico, Dietetico, Farmaceutico, Cosmetico y el propio Alimentario) permite la fabrication de todas las formas farmaceuticas, alimentos y gominolas manteniendo las especificaciones del probiotico inactivado, ya que este "no puede morir” dos veces y por tanto manteniendo las propiedades beneficiosas del producto.The use of inactive probiotics in these sectors (Nutraceutical, Dietary, Pharmaceutical, Cosmetic and the Food itself) allows the manufacture of all pharmaceutical forms, foods and jellybeans keeping the specifications of the probiotic inactivated, since this "can not die" twice and therefore maintaining the beneficial properties of the product.
En resumen, la utilizacion de los probioticos inactivados en los sectores descritos, permite la fabricacion de productos para la salud (Farmaceuticos, Cosmeticos, Alimentarios y Gominolas) garantizando el efecto beneficioso de los mismos debido a que son capaces de soportar las condiciones tecnologicas de fabricacion. Los probioticos tradicionales o normles, no pueden sobrevivir a muchos de los procesos tecnologicos que implican las formas de aplicacion descritas y por tanto no pueden garantizar los beneficios para la salud.In short, the use of inactivated probiotics in the sectors described, allows the manufacture of health products (pharmaceuticals, cosmetics, food and jellybeans) ensuring the beneficial effect of them because they are able to withstand the technological conditions of manufacture . The traditional or normal probiotics can not survive many of the technological processes that involve the forms of application described and therefore can not guarantee the health benefits.
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Salvo que se indique lo contrario, todos los elementos tecnicos y cientificos usados en la presente memoria poseen el significado que habitualmente entiende un experto normal en la tecnica a la que pertenece esta invention. En la practica de la presente invention se pueden usar procedimientos y materiales similares o equivalentes a los descritos en la memoria.Unless otherwise indicated, all the technical and scientific elements used herein have the meaning usually understood by a person of ordinary skill in the art to which this invention pertains. In the practice of the present invention, procedures and materials similar or equivalent to those described in the specification may be used.
A lo largo de la description y de las reivindicaciones la palabra “comprende” y sus variantes no pretenden excluir otras caracteristicas tecnicas, aditivos, componentes o pasos. Para los expertos en la materia, otros objetos, ventajas y caracteristicas de la invencion se desprenderan en parte de la descripcion y en parte de la practica de la invencion.Throughout the description and claims the word "comprises" and its variants are not intended to exclude other technical characteristics, additives, components or steps. For those skilled in the art, other objects, advantages and features of the invention will be apparent in part from the description and in part from the practice of the invention.
REALIZACION PREFERENTE DE LA INVENCIONPREFERRED EMBODIMENT OF THE INVENTION
La invencion de productos para la salud con productos probioticos inactivados hace referencia a productos para la salud de cualquier sector tales como Nutraceutico, Dietetico, Farmaceutico, Cosmetico y el propio Alimentario, que no reunen las condiciones para que los probioticos habituales se conserven ya que cuentan con un grado de humedad superior al 5% y/o una temperatura superior a 10°C en cualquier de los procesos de production, almacenamiento y conservation y a los que se ha incorporados probioticos inactivados.The invention of health products with inactivated probiotic products refers to products for the health of any sector such as Nutraceutical, Dietetic, Pharmaceutical, Cosmetic and the Food itself, which do not meet the conditions so that the usual probiotics are conserved as they have with a degree of humidity greater than 5% and / or a temperature higher than 10 ° C in any of the production, storage and conservation processes and to which inactivated probiotics have been incorporated.
La inactivation de los probioticos, tal y como se ha indicado anteriormente, se consigue mediante el sometimiento de las cepas probioticas a altas temperaturas (rango 50°C-140°C) durante una fraction de tiempo comprendida entre 30 seg hasta 90 minutos en funcion del tiempo de la exposition de las bacterias a temperatura, en varias sesiones consecutivas y con enfriamiento posterior hasta la temperatura optima de supervivencia de las bacteriasThe inactivation of the probiotics, as indicated above, is achieved by submitting the probiotic strains at high temperatures (range 50 ° C-140 ° C) for a fraction of time from 30 sec to 90 minutes in function of the time of the exposure of the bacteria at temperature, in several consecutive sessions and with subsequent cooling to the optimum temperature of survival of the bacteria
A continuation se exponen 3 ejemplos de esta invencion:Below are 3 examples of this invention:
Hasta el momento no es posible utilizar probioticos en jarabes ya que el contenido en agua de los mismos imposibilita la supervivencia del probiotico.So far it is not possible to use probiotics in syrups because the water content of them prevents the survival of the probiotic.
Las capsulas de gelatina blanda, forma farmaceutica ampliamente utilizada, no pueden incorporar probioticos habituales ya que su alto contenido en aceite, agua, etc no permite la supervivencia del probiotico.Soft gelatin capsules, a widely used pharmaceutical form, can not incorporate common probiotics since their high content in oil, water, etc. does not allow the survival of the probiotic.
Finalmente los caramelos de goma, no pueden incorporar probioticos habituales en su interior ya que la temperatura de produccion, asi como la actividad de agua impide laFinally, the gummy candies can not incorporate habitual probiotics inside, since the production temperature, as well as the water activity, prevents the
supervivencia de los mismos.survival of them.
Por lo tanto, gracias a la utilization de los probioticos inactivados en diferentes sectores relativos a la salud, permite la fabrication de productos para la salud (Farmaceuticos, 5 Cosmeticos, Alimentarios y Gominolas) garantizando el efecto beneficioso de los mismos debido a que son capaces de soportar las condiciones tecnologicas de fabricacion. Los probioticos tradicionales o normales, no pueden sobrevivir a muchos de los procesos tecnologicos que implican las formas de aplicacion descritas y por tanto no pueden garantizar los beneficios para la salud.Therefore, thanks to the use of inactivated probiotics in different sectors related to health, allows the manufacture of products for health (Pharmaceuticals, 5 Cosmetics, Food and Gummies) guaranteeing the beneficial effect of them because they are capable to withstand the technological conditions of manufacture. Traditional or normal probiotics can not survive many of the technological processes that involve the described forms of application and therefore can not guarantee the benefits for health.
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Descrita suficientemente la naturaleza de la presente invention, asi como la manera de ponerla en practica, se hace constar que, dentro de su esencialidad, podra ser llevada a la practica en otras formas de realization que difieran en detalle de la indicada a trtulo de ejemplo, y a las cuales alcanzara igualmente la protection que se recaba, siempre que no 15 altere, cambie o modifique su principio fundamental.Having sufficiently described the nature of the present invention, as well as the way to put it into practice, it is stated that, within its essentiality, it could be carried out in other forms of realization that differ in detail from that indicated by way of example. , and which will also reach the protection that is sought, provided that it does not alter, change or modify its fundamental principle.
Claims (7)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201631156A ES2657665B1 (en) | 2016-09-05 | 2016-09-05 | HEALTH PRODUCTS WITH INACTIVATED PROBIOTICS AND USE OF SUCH PRODUCTS |
| EP17382031.7A EP3289888A1 (en) | 2016-09-05 | 2017-01-24 | Health products with inactivated probiotics and their uses |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201631156A ES2657665B1 (en) | 2016-09-05 | 2016-09-05 | HEALTH PRODUCTS WITH INACTIVATED PROBIOTICS AND USE OF SUCH PRODUCTS |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2657665A1 ES2657665A1 (en) | 2018-03-06 |
| ES2657665B1 true ES2657665B1 (en) | 2018-12-17 |
Family
ID=58016655
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES201631156A Active ES2657665B1 (en) | 2016-09-05 | 2016-09-05 | HEALTH PRODUCTS WITH INACTIVATED PROBIOTICS AND USE OF SUCH PRODUCTS |
Country Status (2)
| Country | Link |
|---|---|
| EP (1) | EP3289888A1 (en) |
| ES (1) | ES2657665B1 (en) |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2003303894A1 (en) * | 2003-01-30 | 2004-08-30 | The Regents Of The University Of California | Inactivated probiotic bacteria and methods of use thereof |
| EP2124977B9 (en) * | 2007-02-28 | 2012-05-02 | Mead Johnson Nutrition Company | Method for treating or preventing systemic inflammation |
| EP2103226A1 (en) * | 2008-03-18 | 2009-09-23 | Friesland Brands B.V. | Long-life probiotic food product |
| EP2317868A2 (en) * | 2008-06-24 | 2011-05-11 | WM. Wrigley Jr. Company | Probiotic chewing gum method of manufacture |
| WO2010045367A1 (en) * | 2008-10-14 | 2010-04-22 | Dr Pepper/Seven Up, Inc. | Shelf-stable consumable compositions containing probiotic-mimicking elements and methods of preparing and using the same |
| EP2251022A1 (en) * | 2009-05-11 | 2010-11-17 | Nestec S.A. | Non-replicating micro-organisms and their immune boosting effect |
| FR2953407B1 (en) * | 2009-12-08 | 2013-06-14 | Oreal | PROBIOTIC MICROORGANISMS AS ACTIVE AGAINST THE ALTERATIONS OF MICRORELIEF |
| FR2999932B1 (en) * | 2012-12-21 | 2020-01-31 | Société des Produits Nestlé S.A. | USE OF PROBIOTIC MICROORGANISMS AS A MELANIN SYNTHESIS AGENT |
-
2016
- 2016-09-05 ES ES201631156A patent/ES2657665B1/en active Active
-
2017
- 2017-01-24 EP EP17382031.7A patent/EP3289888A1/en not_active Ceased
Also Published As
| Publication number | Publication date |
|---|---|
| EP3289888A1 (en) | 2018-03-07 |
| ES2657665A1 (en) | 2018-03-06 |
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